I hate pumpkin pie, so I wanted to try something different with pumpkin that I might like. I made this for Thanksgiving and I am making another one right now, as it was requested by visiting relatives. Everyone (myself included) loved it. I made one change and that was I put a layer of brown sugar, cinnamon and butter in the middle. Also the glaze came out perfect, I have never made a glaze that set up so nicely. But then, I am impatient and don't usually wait until it is completely cool, and I sprinkled some cinnamon on top of the glaze just for effect and it looked and tasted great. Thanks for sharing this recipe, I will definitely be making this every year.

Reviewed On: Dec. 20, 2009

I have made this twice now and it was wonderful both times. (My boyfriend loved it.) I did make extra crust and I baked the crust for about 10 minutes and let it cool while I was mixing the filling. And to reduce the guilt factor I used 2 fat free and 1 low fat cream cheese, fat free sour cream and used 1/2 sugar and 1/2 splenda and it was still delicious. However I did use full fat whipped cream, but I think next time I will try dream whip or fat free cool whip. For the person who had difficulty melting the chocolate, I just cut up the chocolate place it in a microwave safe bowl then pour the cream over it and microwave for about 45 seconds and let it sit for a while in the microwave and then pull it out and whisk it for a few minutes until all the lumps are melted then add it to the cream cheese mixture.

Reviewed On: Oct. 29, 2009